Pozole Estilo Jalisco (Jalisco-Style Hominy)

Recipe by Molly53
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 11hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut open cascabel chiles and remove seeds.
  • Heat oil in small skillet over low heat; add chiles and cook, stirring, until fragrant, 3 to 4 minutes.
  • Place in bowl, cover with water and soak overnight.
  • Before using, drain chiles and discard water; remove stems and remaining seeds.
  • Place nixtamal in colander and rinse thoroughly.
  • Place in Dutch oven or heavy lidded pot and add water.
  • Slice one onion and add to pot with garlic cloves.
  • Bring mixture to boil, cover and simmer gently for 1 1/2 hours.
  • While the corn is simmering, place tomatoes in pan of boiling water and cook 2 minutes.
  • Drain and allow to cool, then slip the skins off.
  • Place peeled tomatoes and chiles in blender,puree and set aside.
  • Remove excess fat from pork and cut into large chunks.
  • When nixtamal has cooked 1 1/2 hours, add pork, tomato-chile mixture and salt.
  • Cover and simmer gently another 1 1/2 hours.
  • Chop two remaining onions.
  • To serve, ladle pozole into large soup bowls.
  • Arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl.
  • Add garnishes to pozole and squeeze in lime juice as desired, serve with tortillas.
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